Food Lemon-Ginger Tea Cookies

Recipe: Lemon-Ginger Tea Cookies

SummaryDon’t use cookie-press plates with very small openings for this recipe; the lemon peel and ginger slivers may clog up the openings.


  • 1 1/2 cups butter or margarine, softened
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 egg
  • 1 teaspoon lemon juice
  • 3 1/2 cups all-purpose flour
  • Slivered crystallized ginger (optional)
  • Candied lemon peel (optional)


  1. In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, lemon peel, ginger, and cloves; beat till combined. Beat in the egg and lemon juice till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Do not chill dough.
  2. Pack dough into a cookie press fitted with the desired plate. Force dough 1 inch apart onto ungreased cookie sheets. If desired, decorate cookies with slivered crystallized ginger and/or candied lemon peel.
  3. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till edges are set and beginning to brown. Remove cookies from pans and cool on a rack.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield) : Makes about 100 cookies

Video Of Food Lemon-Ginger Tea Cookies

How to make these wonderful Korean cookies. Full recipe is coming soon on my website Ingredients: Flour, salt, sugar, ginger, pine nuts, water, cinnamon powder, and vegetable oil. Directions: 1.In a large stainless bowl, place 2 cups of all purpose flour, ½ ts salt, 1 TBS sugar, 1 TBS ginger juice, and ½ cup water. Knead by hand for about 20 minutes. *tip: If you use a food processor, kneading takes about 2 minutes. Be sure to change the blades on your food processor to dough-making blades!. 2. Put the cookie dough in a plastic bag and set it aside at least for 30 minutes. 3. Chop 2 TBS of pine nuts to garnish the cookies. Set aside. 4. Take the dough out from the plastic bag and roll it out with a rolling pin, into a roughly rectangular shape (about 50 cm x 40 cm, and 2 mm — or 1/16 inch – thick). 5. Cut the sheet of cookie dough into little 2 cm x 6 cm rectangles. 6. Put the leftover dough edges into a plastic bag to protect them from drying out. 7. Make 3 slits in the middle of each piece of dough. 8. Push one end of the dough through the center slit to a make ribbon shape. 9. Take the leftover dough out and spread it on the cutting board with the rolling pin. Cut it into any of your favorite shapes: triangles, squares, whatever — or use a cookie cutter. 10. Heat up vegetable oil in a wok or frying pan. *tip: Put a sample of the cookie dough into the heated oil to check if it’s the right temperature. The dough should float slowly on the surface of 

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